摘要:本课题主要研究了调配型芦荟酸乳饮料的最佳工艺、芦荟凝胶原液的制备工艺，探讨了不同稳定剂及添加量对芦荟酸乳稳定性的影响以及柠檬酸、芦荟汁和绵白糖的不同添加量对感官品质的影响。研究得出芦荟凝胶原液护色剂的最佳配方是：0.5%柠檬酸和0.2%NaCl。通过稳定剂的复配得出了芦荟酸乳稳定剂的最佳复配方案：CMC的添加量0.35%，黄原胶的添加量0.01%，魔芋精粉的添加量0.03%。通过测定其感官品质，得出最佳配方：绵白糖的添加量为6%，芦荟汁的添加量为5%，柠檬酸的添加量为0.3%。按以上生产工艺及配方生产出来的调配型芦荟酸乳，通过考马斯亮蓝法测定蛋白质，索氏提取法测脂肪，蒽酮-硫酸法测总糖，阿贝折光法测可溶性固形物，芦丁法测总黄酮，测得其蛋白质含量1.0263g/100mL，脂肪含量1.1244g/100mL，总糖7.11g/100mL，可溶性固形物2.5%，总黄酮含量0.0421mg/mL，用酸度计测得其pH为4.20，产品的微生物指标符合国家标准。
关键词 芦荟；调配；乳饮料；生产工艺
Abstract:The optimum deployment of aloe yogurt drinks and the best process of making aloe juice are mainly studied. the influence on the stability of aloe yogurt for the different adding amount of stabilizer , as well as the influence on its sensory quality for the different adding amounts of citric acid, aloe juice and soft white sugar are discussed. The results are following.The best fixtive formula for protecting the color of aloe juice is: 0.5% citric acid and 0.2% NaCl.The best adding amounts of stabilizers for aloe yogurt drinks are obtained : the adding amount of CMC is 0.35% ,and the adding amount of xanthan gum is 0.01%, the adding amount of konjac flour is 0.03%. The best recipe for its best sensory quality are also got : the adding amount of sucrose is 6%, the adding amount of aloe vera juice is 5% and the adding amount of citric adid is 0.3%. It contains much nutritional contents by measuring,which produced by the best deployment and process , for example, the amount of protein measured by the method of Coomassie brilliant blue is 1.0263g/mL, the amount of fat measured by the method of Soxhlet is 1.1244g/mL, the amount of total sugar measured by the method of anthrone-sulfuric adid is 7.11g/100mL ,the amount of soluble solids measured by the method of Abbe refractive index is 2.5%, the amount of total flavonoid measured by the method of rutin is 0.0421g/ml , its pH meter is 4.20, and the amount of microbial indicators beyond the line with national standards.
Keywords Aloe Mix Milk beverage Manufacturing technology
